Cajun Salmon-Sweet Potato Chowder

2 - 11
PersonalPoints™ per serving
Total Time
0 min
0 min
0 min


Olive oil

1 tsp

Uncooked carrot(s)

2 medium, chopped

Uncooked onion(s)

1 medium, chopped

Uncooked celery

1 rib(s), medium, chopped

Uncooked bell pepper(s)

1 item(s), medium, red, chopped

Cajun seasoning

1 tsp

Uncooked sweet potato(es)

¾ pound(s), (2 items), peeled and cut into 3/4-inch pieces

Reduced-sodium chicken broth

2 cup(s)


1 cup(s)

Uncooked farmed Atlantic salmon skinless fillet(s)

1 pound(s), cut into 1-inch chunks

Frozen corn kernels

1 cup(s), thawed or fresh

Fat-free half-and-half

¾ cup(s)


cup(s), chopped fresh

Table salt

½ tsp

Fresh lemon juice

1 Tbsp


  1. Heat oil in large saucepan over medium-high heat. Add carrots, onion, and celery. Cook, covered, stirring occasionally, until vegetables are softened, 5 minutes. Add bell pepper and Cajun seasoning and cook, stirring occasionally, 2 minutes.
  2. Add sweet potatoes, broth, and water and bring to boil. Cover, reduce heat, and simmer until potatoes are tender, 10 minutes. Add salmon and corn and simmer until salmon is just opaque in center, about 3 minutes.
  3. Reduce heat to low. Add half-and-half, basil, and salt. Cook, stirring often, just until heated through, about 1 minute longer. Remove from heat and stir in lemon juice.
  4. Per serving (1¾ cups)


Depending on the brand, Cajun seasoning can be very spicy or on the mild side. If you want a bit more kick, add a sprinkle of cayenne or a few dashes of hot pepper sauce to the chowder.